Lazy Caribou Saisonn - 10 gallon

All Grain Recipe

Submitted By: gregpietsch (Shared)
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Brewer: Greg Pietsch
Batch Size: 11.00 galStyle: Saison (25B)
Boil Size: 13.22 galStyle Guide: BJCP 2015
Color: 2.7 SRMEquipment: Lazy Caribou Brewery
Bitterness: 62.4 IBUsBoil Time: 90 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.001 SG (0.2° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.87 gal Distilled Water Water 1
2.99 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.35 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.93 g Calcium Chloride (Mash 60 min) Misc 4
0.29 g Salt (Mash 60 min) Misc 5
16 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 6
4 lbs White Wheat Malt (2.0 SRM) Grain 7
4.31 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 8
3.39 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 9
2.78 g Calcium Chloride (Sparge 60 min) Misc 10
0.42 g Salt (Sparge 60 min) Misc 11
2 lbs 8.00 oz Honey [Boil] (1.0 SRM) Sugar 12
4.00 oz German Tradition [6.1%] - Boil 60 min Hops 13
2.00 oz German Tradition [6.1%] - Boil 20 min Hops 14
2.00 Whirlfloc Tablet (Boil 15 min) Misc 15
2.00 oz German Tradition [6.1%] - Boil 10 min Hops 16
1.0 pkgs French Saison Ale (Mangrove Jack's #M29) Yeast 17
1.0 pkgs SafBrew Specialty Ale (DCL/Fermentis #T-58) Yeast 18

Notes

Batch will be split with 5 gallons fermented with Mangrove Jack French Saison (m-29) at 80 degrees F and the other 5 gallions fermented with t-58 yeast at room temperature

This Recipe Has Not Been Rated

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